La table de Marc Veyrat & Mallory Gabsi: a major gastronomic event in Megève
Le 4 December 2025 marks the opening of a exceptional restaurant in the heart of Megève. The Table of Marc Veyrat & Mallory Gabsi reunites two generations of chefs around a shared vision of mountain gastronomy. This unprecedented collaboration promises to redefine the culinary experience in the Alps, by offering a new way to enjoy a meal in the Alps. emotional cuisine focused on wild herbs and high altitude products.
For guests of the Chalet Ararat, This opening is a remarkable opportunity to enrich their stay in Megève with a range of activities. an exceptional gastronomic experience, Just a few minutes from the chalet.
A meeting of two culinary worlds
Marc Veyrat : The mountain druid
Marc Veyrat embodies a living legend of French gastronomy. Born in Annecy in 1950, he remains the only French chef to have obtained twice three stars in the Michelin Guide and twice the maximum score of 20/20 in Gault & Millau. Its culinary philosophy, based on respect for nature and the use of local produce, is a true masterpiece. wild herbs, made him a precursor of the vegetarian and naturalist cuisine.
From his beginnings at La Ferme de mon Père to La Maison des Bois, Marc Veyrat has never ceased to use the mountains as a source of inspiration. This return to Megève is part of his ongoing commitment to a sustainable development. sincere cooking, respectful of the environment and deeply rooted in the community. Savoyard terroir.
Mallory Gabsi: The talented young guard
Opposite him, Mallory Gabsi represents the creative energy of a new generation. Born in Brussels in 1996, this 28-year-old chef came to public attention when he took part in Top Chef in 2020. Two years later, he opened his eponymous restaurant in the 17th arrondissement of Paris, which quickly won him a top award. Michelin star and the Prix du Jeune Chef in 2023.
Its instinctive and generous cuisine places the product at the centre of each creation. Mallory Gabsi cultivates a no-holds-barred approach to haute cuisine, where rigorous technique and genuine emotion are united in the same quest for excellence.
Intergenerational chemistry
The meeting between these two leaders bears witness to a mutual admiration and a shared desire to pass on the legacy. At the age of 75, Marc Veyrat is reaching out to the younger generation by welcoming Mallory Gabsi and part of his brigade for the entire winter season. This collaboration is based on a shared philosophy centred on nature, the sensitivity of flavours and the emotion of textures.
Emotional gastronomy with wild herbs
Le Grand Dîner Improbable
The restaurant's flagship offer is an exceptional menu available from Thursday to Saturday evenings. The Grand Dîner Improbable consists of seven culinary creations imagined by the two chefs. Price from 450 euros per guest, excluding drinks.
Each dish evokes a walk through undergrowth and mountain pastures. The wild herbs picked nearby by the teams at dawn inspire daring creations. Willowherb, fireweed and humus flavour kitchens and find their place in innovative preparations that reinvent mountain gastronomy.
Among the creations announced are evocative dishes such as’three-hour egg with undergrowth aromasthe warm foie gras with fragrant myrrh, the crayfish with Termignon blue cheese or the 21st century tartiflette. La pine cone, smoked for real, is a perfect illustration of the duo's bold creativity.
Le Gastronomic roadside lunch
For a more accessible experience, the restaurant also offers a Gastronomic roadside lunch Friday and Saturday lunchtimes. This menu in three culinary creations is offered to 140 euros per guest, excluding drinks.
This formula allows you to discover the world of the two chefs in a more condensed format, while retaining the exacting standards and creativity that characterise their shared cuisine.
The kitchen of l'Âtre, an experience of “witchcraft in green and black”
On Sunday evening, the experience is transformed. Christine Heckler Veyrat, the innkeeper and wife of Marc Veyrat, orchestra La Cuisine de l'Âtre with the two chefs. In the intimacy of the fire, between embers and ashes, It offers a menu in four creations à 240 euros per guest.
This kitchen as close as possible to the elements rediscovers the original gestures of cooking. Flames, smoke and ashes mark an instinctive, contemplative approach that extends the spirit of the house in an atmosphere of warmth and rediscovered slowness.
An intimate setting in the heart of Megève
The address and atmosphere
La Table de Marc Veyrat & Mallory Gabsi moves to the 539 chemin des Ânes, in the restaurant High Definition Cooking, in the immediate vicinity of the centre of Megève. The site is designed intimate and immersive, designed to offer complete sensory experience where guests are transported into the world of the two chefs.
The establishment cultivates an atmosphere where nature on your plate and in spirit. Each dinner is conceived as a emotional exploration, a symphony of the senses that combines personal memories and tasty discoveries.
Lovers' or Friends' Lodgings
To extend the experience, the venue offers a number of top-of-the-range guest rooms. The Lovers' or Friends' Lodgings invite you to relax in a decor of’Savoyard folk art reinvented.
From 750 euros per night, In the heart of the Alps, this accommodation offers 21st century comfort while respecting local materials and traditions: fine wood, alpine fabrics and a cosy atmosphere.
Practical information
Opening times
Winter season 2025-2026 : From 4 December 2025 at 5 April 2026
Opening days :
- Thursday, Friday and Saturday : Grand Dîner Improbable (evening)
- Friday and Saturday : Gastronomic roadside lunch (noon)
- Sunday: Cuisine de l'Âtre (evening)
The restaurant also offers privatisations on request for other days of the week.
Reservation
Given the exceptional nature of this collaboration and the limited number of places available, we strongly recommend that you book in advance. Bookings can be made via the official website or by telephone.
Contact: 06 75 85 13 88 Website: www.marcveyrat.fr
Rates
| Formula | Moment | Creations | Rate |
|---|---|---|---|
| Grand Dîner Improbable | Thursday, Friday, Saturday evenings | 7 dishes | 450 € |
| Gastronomic roadside lunch | Friday, Saturday lunchtime | 3 courses | 140 € |
| Cuisine de l'Âtre | Sunday evening | 4 courses | 240 € |
Rates per guest, excluding drinks
Philosophy: To offer cuisine in harmony with nature
Early-morning picking
Every morning at dawn, Marc Veyrat and Mallory Gabsi's teams scour the surrounding undergrowth and meadows to collect wild herbs that will perfume the creations of the day. Willowherb, Fireweed, Fireweed These plants, little known to the general public, are transformed by the expert hands of chefs into core elements extraordinary dishes.
This approach reflects a deep respect for nature and a desire to work only with products of the highest quality. absolute freshness, picked just a few steps from the kitchen.
A local and natural approach
The restaurant's philosophy is based on a genuine approach to enhancing the value of the local terroir. Both chefs favour short circuits, the regional producers and high altitude products that make up the gastronomic wealth of Savoie.
This approach organic and natural corresponds to the expectations of a demanding clientele, concerned about the environment.’origin of products and the’environmental impact of its food.
Emotional gastronomy
In addition to their impeccable technique and the exceptional quality of their products, Marc Veyrat and Mallory Gabsi offer a cuisine that speaks to the emotions. Each dish evokes memories, creates sensations and tells a story. The experience goes beyond the simple meal to become a a moment of sharing and contemplation.
A long-awaited opening for the gastronomic scene
A major event for Megève
The installation of this exceptional collaboration is a major event for the Megève resort and for the whole region. The Marc Veyrat and Mallory Gabsi in attendance at the same time is attracting the attention of the national and international gastronomic media.
This visibility reinforces Megève's appeal as a top gastronomic destination, over and above its established reputation as a luxury ski resort.
An enriched winter season
For the 2025-2026 winter season, this opening considerably enriches the’the region's culinary offering. Visitors can now discover a unique cuisine, the fruit of a meeting between Savoyard tradition and contemporary creativity.
This temporary table creates a sense of urgency and exclusivity: the experience will only be available for a few months, reinforcing its exceptional character.
FAQ
When does La Table de Marc Veyrat & Mallory Gabsi open? The restaurant opens its doors on 4 December 2025 for the winter season, until 5 April 2026.
When is the restaurant open? La Table is open from Thursday to Sunday, with different formulas depending on the day: Grand Dîner Improbable on Thursday, Friday and Saturday evenings; Déjeuner Routier Gastronomique on Friday and Saturday lunchtimes; Cuisine de l'Âtre on Sunday evenings.
How much do the menus cost? The Grand Dîner Improbable costs 450 euros per person (7 creations), the Déjeuner Routier Gastronomique 140 euros (3 creations), and the Cuisine de l'Âtre 240 euros (4 creations). Drinks are not included.
Can the restaurant be reserved for groups? Yes, the restaurant accepts private parties. Please contact the establishment directly to discuss arrangements and availability.
Where exactly is the restaurant located? La Table de Marc Veyrat & Mallory Gabsi is located at 539 chemin des Ânes in Megève, in the Cuisine Haute Définition restaurant, close to the town centre.
Does the restaurant offer accommodation? Yes, the site has guest rooms called Les Logis des Amoureux or Les Logis des Amis, from €750 per night.
What is the restaurant's culinary philosophy? The cuisine focuses on wild high altitude herbs, local organic produce and an emotional approach to gastronomy. Every morning, the teams pick the herbs that will go into the dishes of the day.
How do I book a table? Bookings can be made via www.marcveyrat.fr or by telephone on 06 75 85 13 88. We recommend that you book several weeks in advance.